Summary

Ingredients

• 200 g double cream cheese (preferably Philadelphia)
• 100 g butter, room temperature
• 80 g powdered suar
• 100 g raspberries (frozen)

Print Recipe Pin Recipe

Instructions

1. Put the cream cheese in a cloth and remove some of the water by pressing it. Press the raspberries through a sieve and collect 50 ml of juice (100 g of frozen raspberries usually make 50 ml).
2. Beat the room temperature butter with the powdered sugar, then fold in the relatively dry cream cheese. Finally add the raspberry juice. If the frosting is still a bit too soft, you can put it in the refrigerator for about 15 minutes.
3. I only use this fruit frosting because it`s not too sweet at all and doesn`t taste buttery either. It stays nice and firm and uses less powdered sugar than most other recipes.